Clean the pumpkin greens, remove the tendrils, roughly chop all leaves, stems that are tender and can be broken easily with your fingers. Heat a wok. Add the onion seeds, green chilli and stir for 20 seconds. Add the potatoes and sauté for 2 minutes on a medium flame. Add the pumpkin pieces, coconut, pumpkin greens, salt, date paste and 1/2 cup of water. Boil for about 4 minutes, covered on a slow fire. There should be no extra gravy. The vegetables should be soft, emitting a sweetish flavour when done. Serve with rice, chapaties or other grains.